Christmas Feast

The Great Aussie Christmas Feast

To celebrate the start of the silly season, the explore DRINKS team got together with some of Hunter Valley’s best and brightest winemakers and experts over a glass (or two) of great wine, cocktails and a feast full of festive delights.

CATERING SHARED AFFAIR PHOTOGRAPHY RYAN STUART

Although we all love the idea of a hearty Christmas dinner, it isn’t exactly ideal to be battling a food coma in the warmer months. Turns out, you can have the best of both worlds: a feed without the fatigue. For our lunch held at the stunningly scenic Degen Estate in the Hunter Valley, we whipped up a few Chrissie classics with a lighter, Aussie twist.

The festivities started with fresh and tangy prawn cocktails paired perfectly with a light, refreshing glass of Champagne Taittinger Brut Reserve. Guests also had the option of indulging in two styles of Woodford Reserve cocktails, which wonderfully complimented the smokey salami and rich cheeses of the impressive charcuterie board.

After some sips, laughs and chatter, everyone moved into the dining area, awash with delicate floral bouquets and warm white and beige accouterments. Those present were treated to a feast for the eyes and stomach, with the beautifully laid out table filled with dishes, from a Woodford Reserve glazed leg of ham and lemon roasted baby chickens, to roasted summer vegetables and buttery potatoes.

Like the best Christmas lunches, our very full guests remained around the table as the sun set, letting their food settle while talking the time away.

PRAWN COCKTAILS

SERVES 10

INGREDIENTS: 2kgs x Prawns, peeled and deveined 2 x Avocados, cubed 2 x Baby cos lettuces, leaves separated 5 x Mini cucumbers, cut length-ways into quarters 300ml Thickened cream ¼ Tsp x Cayenne pepper 3 Tbsp x Worcestershire sauce 3 Tbsp x Ketchup Squeeze of lemon juice, to taste Salt and freshly ground black pepper

METHOD: To make sauce, combine thickened cream, Worcestershire, Ketchup, Cayenne, and lemon juice in a bowl. Mix well then season to taste with salt and freshly ground black pepper.

To assemble your cocktails, place a few lettuce leaves upright around the edge of your glasses. Layer prawns and avocado until your glasses are full. Drizzle over your sauce then garnish the glasses with your cucumber batons. Serve chilled.

WOODFORD RESERVE OLD FASHIONED

GLASS: Old Fashioned glass

INGREDIENTS: 45ml Woodford Reserve Distillers Select 10ml Sugar syrup 2 x Dashes aromatic bitters

METHOD: Add ingredients to an Old Fashioned glass and add a scoop of ice. Stir well.

GARNISH: Orange twist.

KENTUCKY BERRY MULE

GLASS: Tall glass

INGREDIENTS: 30ml Woodford Reserve Bourbon 15ml Chambord 10ml Agave nectar 100ml Ginger beer 2 x Lime wedges squeezed

METHOD: Add ingredients to a tall glass, fill with ice and stir gently.

GARNISH: Lime wedge.

MAPLE AND BOURBON GLAZED HAM

INGREDIENTS: 1 x Half ham on the bone 20-30 x Whole cloves 1/2 x Cup Maple syrup 2-3 x Tbsp Woodford Reserve Bourbon 2 x Tsp Orange zest 1 x Cup Brown sugar 4 x Cups Ginger beer

METHOD: Preheat the oven to 180°C. Remove the thick layer of skin from the ham and trim off any excess fat, leaving just a thin layer.

Score the fat into a criss-cross pattern and stud the triangles with the cloves. Combine the maple syrup, bourbon, orange zest and brown sugar and stir until mixture forms a smooth glaze.

Place the ham in a large roasting pan and spoon over half the glaze, so the ham is generously coated all over.

Pour four cups of ginger beer and a cup of water into the base of the roasting pan to prevent the glaze from sticking.

Bake the ham in the preheated oven for 15 minutes. Spoon over the remaining maple glaze and cook the ham for a further 30 minutes, basting every 10 minutes until it is golden and glazed.

Remove the ham from the oven and set it aside to cool for five minutes before serving. Ham can also be served cold.

LEMON CHICKENS WITH BRAISED PEAS AND ASPARAGUS

INGREDIENTS: 3 x 1.5kg Free range chickens 4 x Lemons 1 x Bunch lemon thyme 12 x Cloves of garlic 1 x Stick of butter 1L x Chicken stock (preferable Massel brand) 1 x Cup white while 1 x Leek, halved length-ways and thinly slices 1kg x Frozen peas 3 x Bunches of asparagus cut into 2-inch pieces Extra virgin olive oil Salt and freshly ground black pepper

METHOD: Remove the chickens from the fridge 30 minutes before you want to cook it, to let it come up to room temperature. Preheat the oven to 240°C.

Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chickens in a roasting dish.

Carefully prick three of the lemons all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in there for 40 seconds as this will really bring out the flavour). Put a lemon inside the cavity of each chicken along with three cloves of garlic and a few sprigs of lemon thyme.

Place a knob of butter on top of each of the chickens. Place the tray in the oven, then turn the heat down immediately to 200°C and cook for 1 hour. Check your chicken is cooked by piercing with a knife between the breast and leg. If the juices run clear your chook is done! If there is any pink in the juices place back in the oven for another 10-15 minutes. When your chickens are done, move onto your serving platter and cover lightly with foil to rest for 20 minutes.

Meanwhile, place your leeks into a saucepan with a drizzle of olive oil and cook until soft. Add three cloves of crushed garlic and cook for two minutes until fragrant. Add your wine and allow to reduce for two minutes then add your stock and peas.

Simmer for 10 minutes until peas are tender. Add your asparagus to the pan with a knob of butter and cook for a final three minutes seasoning to taste with salt and pepper. At this time your chooks will be perfectly rested. Spoon your braised greens around your chickens on the platter and serve immediately.

PERFECT ROAST POTATOES

INGREDIENTS: 3kgs x Baby potatoes 6 x Garlic cloves, crushed 1 x Stick of butter 1 x Bunch flat leaf parsley, finely chopped Extra virgin olive oil Salt and freshly ground black pepper

METHOD: Preheat oven to 200°C or 180°C fan-forced. Place into a large saucepan and over with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 5-10 minutes or until partially cooked (potatoes should be only just tender when pierced with a skewer).

Drain potatoes well shaking vigorously to rough up surface of potatoes in your colander. Pour a drizzle of olive oil and your butter into a large roasting pan. Place roasting pan into the oven for 5 minutes or until butter is melted. Add potatoes to hot oil and butter with your crushed garlic. Use tongs to turn potatoes to coat in oil, season well then return roasting pan to oven.

Roast potatoes for 30 minutes. Turn and roast for a further 20 minutes or until golden and crisp. Sprinkle over your parsley and toss well. Serve immediately.

GLAZED DUTCH CARROTS

INGREDIENTS: 3 x Bunches Dutch carrots, washed and peeled 2 x Tbsp butter 3 x Tbsp honey 1 x Bunch thyme, leaves picked Juice and zest of a 1 lemon Salt and freshly ground black pepper

METHOD: Place carrots in a large skillet. Add about 2cm of water. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Once tender drain off any excess water.

Melt in butter over medium-low heat. Add honey and thyme and cook, stirring, until well coated. Add the lemon juice and season with salt and freshly ground black pepper. Serve immediately.

CHAMPAGNE TAITTINGER CHRISTMAS LUNCH PAIRING

Champagne can easily be enjoyed on its own, but with so many different styles it’s beautifully versatile. Like many great wines, Champagne can be so much more when combined with the ideal food. Here are some of our suggestions.

Champagne Taittinger Prestige Rosé NV Charcuterie board

Champagne Taittinger Brut Reserve NV Prawn cocktails

Champagne Taittinger Millésimé 2009 Bourbon glazed leg of ham Lemon roasted chickens on a bed of braised summer vegetables Perfect roast potatoes Glazed Dutch carrots Roast parsnips and pears Chicken gravy

To finish enjoy a glass of Champagne Taittinger Comtes de Champagne Blanc de Blancs 2006